1 hr 15 mins
An old Norwegian method of preserving meat is to place it in a container with soured milk, which causes the meat to take on a mellow, sweet and sour flavour. This dish is also good served with boiled potatoes and steamed green beans.
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- 1Trim the leg of lamb.
- 2Place in a nonaluminum pan or in a large, heavy-duty plastic bag.
- 3Pour the buttermilk over the lamb and refrigerate for 3 to 4 days.
- 4Turn the lamb often if the milk does not cover it completely.
- 5Preheat oven to 325°F.
- 6Remove the lamb from the milk and discard the milk.
- 7Dry the meat and rub it with the salt.
- 8Place it on a rack in a roasting pan.
- 9Pour the water into the bottom of the pan.
- 10Insert a meat thermometer into the thickest part of the roast, being careful not to let the thermometer touch the bone.
- 11Roast until the meat reaches 160°F.
- 12Deglaze the roasting pan by adding a little water to it and stirring up the drippings from the bottom of the pan.
- 13Strain the drippings and blend in the flour.
- 14Cook, stirring, until the gravy is thickened.
- 15Add the sour cream, salt, and pepper.
- 16Slice the roast and serve with the gravy.
- 1710 servings.
- 18Scandinavian Feasts B.
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Nutritional Facts for Norwegian Marinated Leg of Lamb Surstek Av Lam
Serving Size: 1 (310 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 577.3
- Calories from Fat 352
- Total Fat 39.1 g
- Saturated Fat 17.2 g
- Cholesterol 187.4 mg
- Sodium 626.8 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 51.0 g
The following items or measurements are not included: